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Unread 11-21-2012, 06:13 PM   #5
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Originally Posted by Meat Meets Meat View Post
I'm visiting relative in S. Carolina this week and we hit up a BBQ joint today that served hash. I'd never tried it before but I like it. Does anyone know how to make this stuff? Is it made with leftover BBQ or fresh meat? I think the hash I had was pork and chicken, there were small pieces of potato too. Would love a recipe if anyone has one. Thanks!

Traditionally in the North East hash is made with corned Beef or roast beef (corned beef hash and roast beef hash). But there are so many versions of hash, too many to name.

A friend who visited "Duke's BBQ" says this recipe is close to what they have in that South Carolina restaurant.

2-3 lbs leftover pork roast or pulled pork
2-3 lbs leftover beef roast or brisket
1 lb chicken optional
Reserve some stock from cooking any of the above meats
1 large onion
1 28 ounces can diced tomatoes
1 cup frozen sweet white corn
1 can creamed corn
1/2 cup cider vinegar
2 tablespoons black pepper
1 tablespoon ground red pepper
1/2 tablespoon crushed red pepper flakes
1 tablespoon salt

Chop or grind the meat into large chunks.

Place in a heavy pot and add water to barely cover.

Simmer more than an hour.

When the meat is very tender, drain and reserve any broth.

Grind the meat with a coarse hand grinder or chop finely.
(Do not use a food processor as it destroys the texture.)

Grind one large onion, Place onion and the meat back into the pot and add one large can of tomatoes with the juice.

Add corn, vinegar and seasonings.

Add some of the reserved broth to the meat until it reaches the consistency of a thick stew.

Simmer a few minutes and serve..
Humphrey's DownEast Beast W/BBQ Guru
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